Cutlet to curd potatoes (diabetics)

Name: Cutlet to curd potatoes (diabetics)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 Potatoes (100 g each); 100 g Low-fat curd; 1-2 TABLESPOONS Mineral water Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS Alfalfa sprouts (alternatively parsley); 2 Tsp to 5 g) Öl; 4-5 (approx. 100 g) polished cherry tomatoes; 50 g Lettuce (e.g. pickled lettuce); 1 (30 g) peeled onion; 1 (approx. 150 g) lean pork chop

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

2 Potatoes (100 g each)
100 g Low-fat curd
1-2 TABLESPOONS Mineral water Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS Alfalfa sprouts (alternatively parsley)
2 Tsp to 5 g) Öl
4-5 (approx. 100 g) polished cherry tomatoes
50 g Lettuce (e.g. pickled lettuce)
1 (30 g) peeled onion
1 (approx. 150 g) lean pork chop

Directions

1
Wash the potatoes and cook for about 20 minutes. Stir curd cheese and mineral water until smooth. Season to taste with salt, pepper and paprika. Sort sprouts if necessary, wash and drain. Mix vinegar, salt and pepper. Whip 1 teaspoon of oil into it.
2
Wash and quarter the tomatoes. Wash and drain the lettuce and pluck smaller ones if necessary. Mix tomatoes, lettuce and marinade. Cut onions into rings. Wash the meat, dab dry. Heat 1 teaspoon of oil in a coated pan. Fry the meat for 4-5 minutes on each side. Season with salt and pepper. Add onion rings and fry until golden brown. Drain the potatoes and quench. Cut lengthwise.
3
Heat 1 teaspoon of oil in a coated pan. Fry the meat for 4-5 minutes on each side. Season with salt and pepper. Add onion rings and fry until golden brown. Drain the potatoes and quench. Cut lengthwise. Fill in quark, sprinkle with sprouts and paprika. Arrange everything